Fattened goose breast pan-seared rosé, with oven-roasted vegetables and pan juices

Place the crushed garlic, freshly ground black pepper, thyme, and rosemary in a pot, then pour half a liter of boiling water over them and let cool, covered.

Add another 2.5 liters of cold water to this spiced tea and dissolve 20 dkg of salt and two tablespoons of sugar in it.

Place the goose breasts into this spiced marinade for 2-3 hours, depending on their size.